Mexican food isn’t typically known for being a healthy choice. However, if you pass on the copious amounts of queso and beer in favor of healthier alternatives, Mexican food can be delicious and nutritious.
Beans are a fiber packed staple of Mexican food. Both black beans and pinto beans are rich in fiber. Fiber is an important component in our diets, and many of us are simply not getting enough of it. Opt for whole beans in tacos and burritos as opposed to fried varieties. In addition to being rich in protein, a half cup of beans yields 7 grams of fiber.
Lean meats are a healthy source of protein commonly found in Mexican foods. Chicken, shrimp, fish, pork and beef are great sources of protein and can help to increase your energy and help keep your muscles healthy. Skip on the carnitas as they are high in saturated fats.
Peppers get their spice from something called capsaicin. The capsaicin found in jalapenos and other peppers is filled with health benefits. Capsaicin aids in lowering blood pressure and cholesterol and has also been found to improve circulation and relieve congestion. Add some spice to your next meal and enjoy the benefits.
Vitamins & Minerals
Lettuce, tomatoes, salsa and other vegetables found in Mexican foods are rich in essential nutrients. Packed with vitamin C, tomatoes and onions help to fight infection and boost immunity. Avocado is another super food found in many Mexican dishes. Filled with fiber and potassium, avocado is a great way to boost the nutrition found in any meal.
Enjoy the great flavors of Mexican food without the guilt. Join us for dinner tonight!
It’s that time of year again… the stockings are hung, the lights are strung and the big jolly guy is checking those naughty and nice lists. With the abundance of liquid cheer and holiday goodies comes the dreaded task of Christmas shopping. Some folks will tell you that they love it, that shopping with the groves of people, in the chaos that runs rampant at any store, puts them in the Christmas spirit. We aren’t saying those elves in training are liars, but we are claiming they’ve been hitting the eggnog a little hard. Subjecting yourself to the torture that is mall traffic… hunting for a parking spot like your trying to find a needle in a hay stack… and then there are the people. No matter what time of day you go it’s packed. Then as if that were not bad enough, they bring their strollers and crying children along for the madness that is Christmas shopping.
Skip all the headaches that come with Christmas shopping and give the gift of Amigos. Our online gift cards are the perfect gift for even the pickiest on the list. You don’t have to worry about sizes or if they are going to like it. If they don’t like Mexican food, you should probably reconsider your friendship anyway. The best part is that you don’t have to fight the crowds to pick on up. Visit http://amigorestaurantonline.com and a few clicks later you’ve finished your shopping. If you chose to buy them from the comfort of sweatpants on the couch we won’t even judge.
Share the holiday cheer and the gift of good food. Give an Amigos gift card this Christmas.
Thanksgiving dinner… ahh there is nothing quite like it. The turkey, stuffing and all the sides. When the appeal of turkey begins to fade, try these Mexican turkey recipes to spice up your leftovers. Here’s two of our favories:
Creamy Mexican Turkey Soup
1 tbs. vegetable or canola oil
1 large carrot, peeled and chopped
1 stalk celery, chopped
1 c. chopped yellow onion
2 cloves garlic, minced
3 c. chicken broth
1 can diced green chilies, drained
2 c. 1% milk
¼ c. all-purpose flour
1 tsp. salt
1 tsp. chili powder
½ tsp. ground cumin
2 c. shredded turkey
¾ c. frozen corn
3 tbs. chopped cilantro
1 c. Monterey Jack cheese
In a large stockpot, heat oil over medium- high heat. Add vegetables and garlic then saute for 5 minutes. Add broth and bring to boil. Reduce to medium-low heat and simmer, covered for 10 minutes. Add diced chilies.
In a bowl, whisk together milk, flour, salt, chili powder and cumin. Increase heat to high and whisk milk mixture into soup. Stir until thick, about 5 minutes. Reduce heat to low. Add turkey, cilantro and cheese. Stir 5-10 minutes until cheese is melted and soup is hot.
2 c. shredded turkey
2 tsp. cumin
1 can black beans, drained and rinsed
2 c. shredded Mexican cheese
12 8 inch tortillas
2 c. enchilada sauce
Preheat oven to 375 and lightly grease casserole/baking dish. Lay tortillas out and distribute turkey and black beans in a line down each tortilla. Sprinkle with cumin. Divide a cup of cheese between each tortilla and sprinkle over meat and cheese.
Spread 1 cup enchilada sauce in the bottom of baking dish. Roll up each tortilla and place side by side in the dish. Pour remaining sauce over enchiladas and sprinkle with cheese. Bake 15-20 minutes until cheese melts and tortillas brown slightly. Sprinkle with cilantro if desired.
When the turkey and difficult relatives become too much for you to handle, head to Amigos!
We don’t have to tell you that you should be eating Mexican food as often as possible, obviously you know it’s the best! However, it tends to get a fattening reputation. While margs and queso aren’t necessarily the healthiest things on the menu, there are plenty of healthy and delicious dishes at our Chattanooga Mexican restaurant.
Here are a few ways you can enjoy your favorite Mexican food and still get that beach bod:
Being healthy doesn’t have to be boring. Eating at Amigos can satisfy that craving and help you look good in that bathing suit! Or better yet, look good and pick up some Amigos for a little poolside dining!
Mexican brewed beers have reached an all-time popularity high in the United States. “The Mexican beer is growing while the rest of the beer business is drying up or being siphoned off by new small- batch brewers,” says Bloomberg Business. In fact, Mexican beers now account for well over half of the beer imported to the American market.
From light and refreshing to rich and full bodied, all Mexican beers have a unique flavor. Here is a short taste profile of a few of our favorite Mexican beers:
Tecate: Named after the small city near Tijuana where it is brewed, Tecate is a pale ale with a smooth yet bitter taste. The sweet malt taste combines with a low hop bitterness to create a light and refreshing flavor. Tecate tastes best when served ice cold with a lime.
Dos Equis: Created by a German that moved to Mexico, Dos Equis has two popular varieties. The “double x” lager, found in the green bottle, is similar to a pilsner and the ambar is a classic Vienna- style lager. The Dos Equis Lager is a crisp, light- bodied malt- flavored beer with a well-balanced finish. In contrast, Dos Equis Ambar is robust with a full body. According to the brewery, it is “a beer with brawn from Germany, swagger from Mexico and the finest North American pale and roasted malts”.
Modelo: Originally brewed in Mexico in 1925, this “model beer” did not reach the United States until the 1990’s, but is now the #2 imported beer. Made with filtered water, malted barley, hops, corn and yeast, Modelo Especial is a rich and full flavored pilsner with a sweet crisp finish.
Pacifico: Crafted in Mazatlan, Mexico, Pacifico’s distinctive packaging and taste became popular with American surfers. It was founded in 1900 but was not exported to the United States until 1985. This crisp and refreshing beer is easy to drink and pairs well with a variety of foods, in particular many seafood dishes.
Corona: Brewed and bottled in Mexico in 1925, Corona Extra became the fastest growing imported beer in the United States after its introduction in 1981. The balance between European imports and light domestic flavors is what gives this beer its unique smooth taste. Corona is the #1 selling imported beer in the United States and the #5 selling beer overall.
No matter your taste preference our Chattanooga Mexican restaurant has a beer that is sure to please your palate. In the words of someone famous, “I got 99 problems and beer solves all of them”, so come in and enjoy happy hour with us today!
There are many great influences on recipes and drinks from Mexico. Tacos, guacamole, burritos and the most beloved of all… the margarita. Salt, no salt, frozen or on the rocks- no matter how you like them, that sweet and salty combination is sure to hit the spot.
Although it isn’t known exactly who invented the margarita, we are sure glad someone thought up this tasty concoction. Whether it was the restaurant owner in Tijuana or the Dallas socialite on vacation, we’ll toast to the invention! The cocktail was created to mimic the combination of flavors found in a tequila shot. The triple sec was added to tone down the bitter taste of tequila while the salt and lime complement each other.
The drink, marketed in the United States as “Margarita: it’s more than a girl’s name” , has been popular among women since its creation in the late 1930’s. The original cocktail was shaken and served over ice cubes. It wasn't until years later that bartenders begin mixing the drink with a blender. Now, there are many varations of the drink including flavors such as strawberry and pomegranate and more recently the rise of the Corona-Rita, that combines the cocktail with beer.
There is no question why the margarita has remained the most popular cocktail in the United States. Whether you take yours flavored or prefer the traditional, frozen or on the rocks, with or without salt sometimes you know you just have to say cheers and have a margarita!